Socca with rosemary, onion and tapenade

AT A GLANCE

Serves 4 people

You can get a head start on this recipe by making the batter the night before and refrigerating it until you need it. Serve these pancakes, a specialty of Nice, with all manner of accompaniments - we've gone for broad beans and goat's curd, but tapenade and grilled artichokes (all from the deli counter) also work well.

Preheat oven to 220C. Combine chickpea flour, rosemary, thyme, garlic, lemon rind, 1 tsp sea salt and 1 tsp freshly ground black pepper in a bowl, make a well in the centre and whisk in 250ml water until smooth, then extra-virgin olive oil. Set aside to rest for 10 minutes (or overnight).